Monthly Archives: December 2008

Recipe ā€“ Cinder Toffee

Woah guys we just made this monster of a batch of Cinder Toffee, it’s really something you should try. And super easy to boot! Following a recipe by the Goddess herself, Nigella Lawson, this recipe is so super fun to make. I’d even say it would be great to do with kids… if it didn’t involve magma hot liquid sugar…

For a batch the size that we made, which by weight is probably very little, but by volume would fill a large 1kg quality street/celebrations/rose’s tin (you know, the kind you get around this time of year!), here’s what you need to do:


400g of Caster sugar
8 Table spoons (or 1/2 cup, 125ml) of Golden syrup
2 Table spoons of Bicarbonate of Soda

The process of making the cinder toffee is simple.

Start off by putting your sugar and syrup in a heavy based saucepan (make sure you use an oversized one!), mix these together as best you can (it doesn’t really work when it’s cold, so it’s best to keep mixing throughout the simmering).

Place over a lowish heat, everything will melt into a lava type substance that bubbles and boils… don’t freakin’ touch this.

Ok, so when it’s all lovely and golden (think… autumn) turn off the heat.

Put the bicarb in and whisk it.

Ready? READY? It turns into a f**king sugar monster. Yeh, see now why I told you to use a huge pan? We did’t the first time we made this, resulting in loads of fun :/

Righto, now you should pour this into either a greased up tin (again, you may need a big big sized one, or two.. just have a couple ready incase).

Now leave it 1 hour-ish or until it’s gone cold and hard.

Take it out and bash it up a bit, making super sticky hands but gorgeous lumps of cindery goodness. Voila!

Cinder toffee block snapped in half

Cinder toffee block snapped in half, how cool does this look?

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